Mise en place
Mise en place. Being organized is important. In restaurant kitchens, it is so important that it even has a name – mise en place, French for everything in its place. While at first glance it sounds very rigid to measure all your ingredients into little cups before you even start, in fact, it’s quite the opposite.
Here’s the secret: not only are you more efficient, now you can see the whole picture. You know what you’re working with. That’s when the creativity and innovation can begin.
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Mise en place isn’t simply a set of tasks. It’s a mindset. When I discovered that Parsons School of Design, one of the top design schools in the world, also offers a BBA in Strategic Design and Management, I knew immediately: this is the place for me.
I like finding ways to solve problems, but even more than that, I like to take a step back and try to find the best way. Sometimes that’s the tried and true path, sometimes I’m inventing something new.
At Parsons, I’m learning how to gather and analyze all types of data. How to transform those numbers into stories. How to look at business challenges from a different perspective, and solve them in transformative ways.
Mise en place.
Strategic design